Paneer Coconut Curry

You guys, I’ve cracked it.

I’ve made the best curry I’ve ever tasted.

This is the pinnacle of creation. It was so delicious. It made my whole house smell amazing. It starts with this curry base that takes a decent amount of onion (there will be tears), what feels like too much oil (it’s ok, you need it and you can skim it off near the end), and a delicate hand with spices.

I’m never eating anything else.

You need a little time to make this but it is worth it. The base can be prepared in advance, it makes about 3x what you need and keeps in the fridge for a week, and can be frozen.

How's that for a slice of liquid gold?

Serves 2

Ingredients for the curry base (makes 3 times as much as you need)

• 250ml vegetable oil (yes, seriously)
• 1.2 kg white onion, chopped
• A bulb of garlic cloves, minced
• 1 heaped tbsp ginger paste
• 1.5 tsp chili powder
• 2 tbsp tomato pasatta
• 2 tsp salt
• 1 can good quality chopped tomatoes

Ingredients for the curry

• 1/3 of the above curry base
• Pinch salt
• 2 tbsp pasatta
• ½ tsp garam masala
• ½ tsp ground cumin
• 200g paneer, chopped into cubes
• 75ml coconut milk (or double cream)
• Nigella seeds, to serve

Method

Begin with the base (it’s all about it). Heat the oil in a deep frying pan over a decent heat, and add the onions. Allow to sizzle but not burn. Stir frequently until caramelised and darker. It will take 25-30 minutes.

Add the garlic and ginger pastes and saute for a few minutes.

Add the chilli powder, tomato pasatta and salt and cook another 2 minutes.

Add the chopped tomatoes and allow to cook down for 20 minutes, stirring frequently.

Skim off any of the oil that you can easily get at.

Transfer 2/3 of it to a receptacle of choice.

For the curry, add in salt, pasatta, garam masala and cumin. Simmer for 10 minutes. Add 120ml water, bring to a simmer and cook for 5 minutes.

Add the paneer cubes and simmer for another 10 minutes.

Add the coconut milk, bring back to a simmer, take off the heat.

Serve with some rice and a sprinkling of Nigella seeds.